1. Make the caramel bananas and apples. Heat a saute pan over medium-high heat until hot, but not smoking.

2. Reduce the heat to medium, and sprinkle the granulated sugar evenly around the pan, then top with the dark brown sugar.

3. When the granulated sugar starts to liquify and turn golden..start shaking the pan to distribute the heat and sugar evenly.

4. The brown sugar won’t melt as fast as the granulated sugar, but that’s ok. Once the granulated sugar is melted, start stirring the brown sugar into it..it will melt instantly. If you’re worried about crystallization since this is the dry method of caramelizing sugar, stir in a little water or corn syrup with the sugars, then start heating it.

3. Immediately stir in the butter once the sugars are melted and golden brown, then add the chopped apples. Stir for a minute, then add the chopped bananas and salt.
Cook until the fruits have softened, but are not mushy, about 3 minutes.

5. Assemble It whatever you like. This is all up to you. Layer each ingredient in glasses or cups, any way you want. I made some with pudding, then Custard, then caramelized fruit, then more pudding, then more caramelized fruit and Custard layer, repeat. I just glopped everything in, but you can make these really beautiful.

Sunday, 28 December 2014

Idli sambar is one of my favourite breakfast...sometimes I make in dinner also when I m in a mood have light dinner....It's an amazing dish which nobody can refuse to have it...When I was living in banglore, Every Sunday morning my husband used to come with parcel after jogging...When I woke up and if I remember that today's Sunday then I became so happy that today is Idli treat...!!! And my Sunday starts with super soft and tasty Idli sambar....love them a lot!!! let's take a tour of this recipe...For Idli:

1. Soak the urad dal and fenugreek seeds together in enough water for 3 hours and drain.

2. Soak the rice in enough water for 3 hours and drain. Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required ) remove and keep aside.

3. Blend the rice in a mixer till smooth. Remove and keep aside.

4. Combine the urad dal paste and rice paste together in a bowl and cover and keep aside to ferment overnight.

5. Once the batter is fermented add salt to the batter and mix well.

6. Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.

1. Heat 2 cups water in a deep non stick pan. Cut drumstick into 1 inch pieces and add to the pan. Cube potato and red pumpkin and add along with salt. Cover and cook till vegetables are cooked.

2. Pressure cook dal with salt, turmeric powder and 1 cup water till 3-4 whistles are given out. Open the lid of the cooker when the pressure reduces completely and mash the dal well. Heat oil in a deep non stick pan. Slice sambhar onions.

4. Add red chilli and sambhar masala and mix and sauté for 1 minute. Add a little water and mix. Add dal and cook, stirring, for 3-4 minutes. Add the vegetables along with the water in which they were cooked and mix.

5. Add tamarind pulp and mix well. Adjust consistency by adding water as required. Simmer for 4-5 minutes. Serve hot with hot steamed rice or with idli or dosa.

Saturday, 27 December 2014

Aate ke Laddoo....The most healthy and every year my mom used to make them for us, To make us healthy and warm in winter.. Some people may add Edible gum crystal some may not. But they keeps you warm inside your body..I personally like it's taste. That crunchiness and sticky flavour...Love it...These laddoos are good for your kids...So make them and add plenty amount of dry fruits....Here the ingredients and method...

1. Heat ghee in a kadai and fry the gum pieces till they fluff up like popcorn.

2. Cool and crush to a coarse powder. Dry roast almonds, dates, coconut till fragrant and mix them with gum powder. At the same time roast the Aata in another pan with ghee and roast it until it's color turn to light pink.

3. Add nutmeg powder and mix. Melt jaggery and cook to make a syrup of one-string consistency, (or add powdered sugar) Add the syrup to the above mixture and mix everything well.

Tuesday, 23 December 2014

The ultimate cookies which must be liked by Elders, kids, all ages people.And the best part is that I am going to make it eggless...Today was a craft day for me by making these cookies...I wonder when my Lil girl will grow up she will also take interest in making all these type of stuff...well, these cookies takes Lil more time to make them...But it's fun by while making them... The all time favourite vanilla and chocolate flavor is just a four star on the cookies....let's make them and all my friends please make them, you will enjoy it, and don't forget to share your experience with me!

The above ingredients are for Vanilla cookies....Take same amount of all ingredients for chocolate cookies as well, just add 2 1/2 Tbsp of Cocoa powder..METHOD :

1. Preheat oven to 160 °C. Line a baking sheet with parchment paper.

2. Beat butter and sugar in large bowl of electric mixer until well blended and light in colour, 1 to 2 minutes.

3. Add flour and mix on low speed until crumbly. Place dough onto a lightly floured surface and knead until dough holds together.

4. Divide dough in half. Return half of dough to bowl and knead in cocoa.

5. Divide each piece of dough in half. You will have 2 pieces of vanilla dough and 2 pieces of chocolate dough.

6. Roll each piece of dough on a well floured surface into 7” (17 cm) squares. Cut each square into 9 strips.

7. Lay a piece of plastic wrap on work surface. With a long spatula, carefully place beside each other, 1 strip of vanilla dough, 1 strip of chocolate dough and 1 strip of vanilla dough. Gently press together.

8. Take water in small bowl and lightly brush on cookie dough to help it hold together.

9. Form a second layer on top of the first layer by placing a chocolate strip on top of the vanilla strip, the vanilla strip on top of the chocolate strip, and the chocolate strip on top of the vanilla strip.

10. Brush again with water wash. Make a third layer reversing the order, creating a checkerboard pattern.

11. Repeat process with remaining dough. Wrap each of the four logs in plastic and refrigerate 30 minutes.

Monday, 22 December 2014

Green peas stuffed paratha my all time favourite. Very easy and yet quickly to make. They are not for only brunches or picnic, it is a full meal. Here enjoy the journey of these parathas....Ingredients:For the Stuffing:

Sunday, 21 December 2014

I like to Enjoy smoothies or milkshakes in any season. And nowadays my two years Lil one is growing up so I need to give her nutritious food, nutritious liquids, And bananas are rich in energy and good for growing babies and kids. So Today I just feed my baby a healthy yet tasty Rose banana smoothie. She likes Rose syrup taste..So I add it in a smoothy..

Let me share one funny incident with you guys, That when I was trying to get my baby to rid out from her's milk bottle, That was very tough time for me to get rid out of it..She likes strawberry Ice cream a lot, so When I make her to have milk by glass..she just refuse to have it, and asking me that where is her bottle?..So I add Lil amount of rose syrup in her milk glass and pour milk in it...The milk turns to light pink color...I gave her that glass and told her that here Is your strawberry Ice cream....And Believe me she had it very happily...:)..:)..So Today also this smoothie is a strawberry Icecream for her!!!:) :)

Friday, 19 December 2014

This is a very healthy, nutritious and wholesome breakfast with the goodness of vegetables. It can also be packed for lunch as it remains very soft even hours later. Perfect for kid's breakfast, lunch box and snack box. There is no need for any special side dish for this paratha as it is very tasty on its own. If required, you can have it with curd or pickle or just a simple raita. I am not going to make stuffed paratha....I will add all the vegetables in wheat flour and then cook it well till the brown spots come on paratha....Here we go

4. Add 3-4 Tbsp of Oil in the mixture...To make soft and nice Paratha its necessary to add huge amount of oil in it.

5. Then make a soft Paratha Dough. Then make Nice round Paratha.

6. Heat a tawa and put the rolled out paratha on it. When you see bubbles forming on the top, spread a tsp of oil all over the paratha and flip it over to the other side. Spread another 1/2 tsp of oil on the other side and cook well until brown spots appear on both the sides.

7. Make paratha and cook it well till the brown spots come on paratha....

8. Serve them hot...you can serve them with any Pickle, Plain Curd, or Raita...

Thursday, 18 December 2014

Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma. What started as a picnic food has become a distinctive cuisine of the State. It consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. Baatis can be baked in a gas tandoor or an electric oven as well. Bafla or steamed baatis are also very popular. But one thing common for baatis, irrespective of their cooking technique is that they are always served dipped in ghee accompanied with panchmel or panch kutti dal and churma. The dal is cooked with ghee, the masalas in the dal are fried in ghee and more ghee is mixed into the dal before serving. The three together, simple though they sound, make a very filling meal. No Rajasthani festive or wedding menu is complete without this popular recipe.

4. Add the cooked daals to this and blend properly. Finish off with juice of lemon and chopped coriander leaves.

For BAATI

1. Take Atta in a bowl. Add salt, baking powder and half a cup of pure ghee. Mix well. Add sufficient water and knead into a stiff dough. Preheat oven to 180°C.

2. Take lemon sized portions. Press firmly and roll into round balls.

3. Grease a baking tray. Place the baatis on it. Press them slightly.

4. Place the tray in the preheated oven and bake at 180°C till done. It may take fifteen minutes to half an hour.

5. When done, serve it hot with a bowl full of pure ghee to soak baatis and daal.

For CHURMA:

1. Grind the baati in a blender into a fine powder.

2. Add the almonds, cardamom powder and powdered sugar and mix well.

3. Store in an air-tight container.

4. Serve with dal-baati.

This is a very Heavy Meal....After having it you will definately want to sleep after having heavy ghee.....So for sometimes its ok if we are having this much heavy meal....I always burn atleast 200 kcal in Gym after having this yummy yet heavy meal....

Monday, 15 December 2014

Chhole bhature is my all time favourite Punjabi dish. Chhole bhature can be eaten in breakfast as well as in lunch. Chhole bhature is a combination of chickpea curry served with deep fried flour pooris. Here is a simple recipe.

2. Then in a mixing bowl add all the ingredients under the bhature section along with soaked suji and mix well. Then little by little add water and knead a soft dough.

3. Now take a fresh bowl and transfer the dough in it and apply a thin layer of refined oil on the dough. Cover the bowl with a cling sheet and keep it aside for fermentation for 2 - 3 hrs in a warm place. Once it is ready it will be double in size.

4. Now remove the cling sheet and press the dough in the center to remove all the excess air and knead again.

5. To make the bhature, heat the oil and take a small ball of the dough and roll like poori but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown. Serve with Chhole and mix pickle.

Note: Heat the oil well so that bhaturas do not absorb extra oil and they fluff well. 2. Drain the bahturas on a tissue paper to drain out excess oil.

To Make Chhole :

1. After the Chhole have boiled separate the Chhole from the water. Keep the cooking liquid for later use.

4. Fry for a 1 min and then add finely chopped tomatoes. Cook it till the masala leaves the side.
Now add only the Chhole and let it simmer for 5 - 7 minutes. Finally add some Chhole liquid and further cook for 10 minutes.

5. When the Chhole get be thick add the Garam masala and chopped green coriander.

6. Now take a separate pan for tempering and add 2 tsp of Oil. When it gets hot add cubed onion and tomato pieces. Cook for 15 secs and then add green chilly and the chana masala and red chilly powder. Mix well ensuring that red chilly does not get burnt and then add to the Chhole and mix well.

7. Transfer the Chhole to a serving dish and garnish with a piece of lemon split up into 4 pieces and finely chopped coriander leaves.

Sunday, 14 December 2014

Indian besan ke gatte ki sabji is a very famous dish from the land of Rajasthan. Besan gatta curry is gramflour dumplings in curd cury. It is an integral part of the rajasthani thali. Learn how to make rajasthani besan ke gatte.

2. Next with the help of little water knead a stiff dough just like for rotis. Make sure to add water little by little so that the dough should not get extra soft.

3. Now divide the dough into 6 – 7 parts. Roll each part into cylindrical tubes of ½ inch in diameter and 4 – 5 inches long.

4. Boil 4 cups of water and place these rolls in it. Let it cook for 15 mins or till the rolls get cooked from inside. Cut a piece to check if they are cooked properly and evenly. Otherwise cook some more.
Then turn off the flame and take out the rolls from the water and keep the water aside for the curry.
Cut the rolls into 1 inch pieces.

For the gravy :

1. Make a fine paste of ginger, green chillies, onion and garlic. Whisk the curd smooth with a beater.

2. In a kadai heat the pan and put jeera. When it begins to crackle add the onion paste prepared before.

Monday, 1 December 2014

Raj kachori is one of my favourite chaat and order where ever I find it in the menu in restaurants. I have had this 2-3 times and love it a lot. But now its more than 2 yrs since I had it. Somehow I remembered last weekend and thought of trying on my own at home. So finally I made yesterday and had it heartily. And I am disclaiming this recipe may not be the authentic one, but I can assure it turns out to be finger licking good,Happy. Its sure full of calories with all those deep fried stuffs and curd, still, once in a while its sure a treat for you. You can make your guest wonder too by making this for them. You can make the sev, both chutneys a day ahead, even if you want to make (if you have large air tight containers) you can make the puris too ahead and make your job easier the day when you are preparing. All the chaat recipes have few ingredients to make, but once you make and keep it, you can enjoy these easily.

1. Sieve the sooji and maida in a bowl and add salt, 1 table spoon oil in it. Mix the ingredients well and knead the flour with water.
2. Cover the dough and leave it for half an hour. Now punch the dough to make it smooth. Dough to make kachori is ready.
3. Heat oil in a pan.
4. Take a small portion of the dough and roll it with hands into a round ball. Now keep this ball on a rolling board and roll it into a flat disc of 3 inch.
5. Put this kachori into the pan and fry it in the oil. Press the kachori so it rises well. As soon as the kachori rises, lower down the flame and fry till it turns brown in colour.

6. Take out the kachori on a plate and prepare more kachoris in the same manner. Let it cool down.

Kachori is ready.

7. Now its time to stuff the kachori. We already have all the ingredients to stuff the kachori.
8. Break the kachori from the center from the side which is thin to put the ingredients into it.
9.Keep the kachori on a plate. Put 4-5 pieces of potatoes, 1 spoon boild moong, 2 dahi pakodi, 2-3 papadi dipped in curd, roasted cumin seeds, black pepper, red chilli powder, sweet chutney, curd, green chutney, sev bhujiya, pomegranate seeds, cumin seeds powder again, red chilli powder, coriander leaves, curd and chutney and for garnish beet root julienne and spicy boondi.
10. Put these ingredients in the same given sequence.

Raj Kachori is ready.

You can substitute and reduce or increase the quantity of the ingredients while stuffing as per your taste. If you do not have papadi, then you can use the kachoris which did not rise while frying. Break them into small pieces and put it inside the kachori. You can use boiled peas, instead of channa.